Sandwich Monday: The Deep-Fried Grilled Cheese

Improving the classics is not an easy task. I, for one, have for years been trying to add a kickstand to my burritos to make them stand upright, but the technical challenges prove insurmountable. Big & Littles in Chicago has done better with its update to the grilled cheese, however: It battered and deep-fried it.

Robert: All I need is a bowl of deep-fried tomato soup and it's a complete meal.

Miles: It's beer-battered, so everyone be prepared for me to call in sick tomorrow with a grilled-cheese hangover.

Peter: It's breaded bread, and it's delicious. Why not go for the gusto, and bread the breaded bread?

Ian: Its protective shell has done nothing to save it from predators (me).

With a pinch of skepticism and a dash of fun, The Salt covers food news from the farm to the plate and beyond. You can connect with senior editor and host Maria Godoy via our contact form or directly by email. You can also reach correspondent Allison Aubrey via email.